How to Make Katie Lee's Chicken Pot Pie

The Kitchen’s Katie Lee shows us how to make a comfort food favorite.

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Photo By: David Malosh

Photo By: David Malosh

Photo By: David Malosh

Photo By: David Malosh

Photo By: David Malosh

Photo By: David Malosh

Photo By: David Malosh

Photo By: David Malosh

Photo By: David Malosh

Photo By: David Malosh

Photo By: David Malosh

Photo By: David Malosh

Photo By: David Malosh

Try This At Home

Get the recipe below and follow along for step-by-step photos.

Get the Recipe: Chicken Pot Pie

Prepare the Crust: Step 1

Line a baking sheet with parchment paper. On a lightly floured surface, roll out the dough with a floured rolling pin into a 12-inch square. Transfer to the prepared baking sheet, cover with plastic wrap and refrigerate while you make the filling.

Cook the Chicken: Step 2

Line a baking sheet with parchment paper. On a lightly floured surface, roll out the dough with a floured rolling pin into a 12-inch square. Transfer to the prepared baking sheet, cover with plastic wrap and refrigerate while you make the filling.

Cook the Chicken: Step 3

Add the chicken to the pot. Increase the heat and return to a boil, then reduce the heat and simmer until the chicken is just cooked through, 10 to 15 minutes. Using tongs, transfer the chicken to a plate to cool.

Cook the Chicken: Step 4

Strain the stock through a fine-mesh sieve. You’ll need 2 1/2 cups for the filling; reserve the rest for another use.

Cook the Chicken: Step 5

When the chicken is cool to the touch, cut it into bite-size chunks and set aside.

Make the Filling: Step 6

Preheat the oven to 375 degrees F. Melt the butter in a large skillet over medium heat. Add the pearl onions and carrots and cook, stirring occasionally, until softened, about 5 minutes.

Make the Filling: Step 7

Add the mushrooms and peas and cook until softened, another 5 minutes. Stir in 5 tablespoons flour and cook, stirring, 1 more minute.

Make the Filling: Step 8

Add 2 1/2 cups chicken stock and the milk, stirring constantly. Cook until thickened, about 5 minutes.

Make the Filling: Step 9

Remove the skillet from the heat. Add the chicken and chopped thyme; season with salt and pepper.

Form the Pot Pies: Step 10

Set out four 2-cup ovenproof bowls or ramekins. Transfer the pastry to a floured surface. Using a paring knife, cut out 4 rounds of dough that are slightly larger than the mouth of the bowls.

Form the Pot Pies: Step 11

Place the bowls on a baking sheet and spoon in the filling. Place 1 dough round on each pot pie, pressing the pastry against the side of the bowl to seal.

Form the Pot Pies: Step 12

Brush the dough with the beaten egg using a pastry brush. Cut a slit or hole in the center of the dough to vent. Bake until the pastry is puffed and dark golden brown, about 35 minutes.